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Stacy’s Notes:
I’ve been making this for many years. I typically use a small pork shoulder roast, the smallest one I can find for the two of us, so I never have to cut mine to fit into the crockpot. I typically cook mine on low all day, the smaller roasts I buy usually cook in 7-8 hours.
The first time I made this, I didn’t have sage on hand, so I just used thyme and oregano. It works fine without it, but I now keep sage in my pantry, just for this recipe! 🙂
I typically like it without the barbecue sauce added, but Tim loves bbq, so we add plenty of sauce to his.
This makes a lot for the two of us, so I keep out enough for our dinner and a couple of lunches, then freeze the rest. Then, I’ve got a meal ready, just thaw the meat in the fridge all day, and pour it into a skillet at night, and you’re ready to serve on buns with your choice of side dishes 🙂
Enjoy!